THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
MARCELLA HAZAN'S TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
JAZZY TOMATO SAUCE
Make and share this Jazzy Tomato Sauce recipe from Food.com.
Provided by Beagle Mama
Categories Sauces
Time 17m
Yield 14 ounces, 1 serving(s)
Number Of Ingredients 7
Steps:
- I don't measure so the amounts shown are approximate, please alter to suit your taste.
- put all ingredients into a small pot with lid.
- bring to boil over medium low heat until starts to boil, stir frequently.
- cover pot, reduce heat and let simmer 15 minutes, stir occasionally.
Nutrition Facts : Calories 169.3, Fat 0.9, SaturatedFat 0.1, Sodium 2493.4, Carbohydrate 40, Fiber 6.6, Sugar 31.5, Protein 6
JAZZY TOMATO SAUCE
Tomato sauce kicked up a notch. I scoured thru all the recipes, couldn't find anything close to mine, hope you enjoy it.
Provided by Beagle Mama
Categories Sauces
Time 20m
Yield 14 ounces
Number Of Ingredients 7
Steps:
- Measurements are approximate, adjust to suit your taste.
- Put all ingredients in a pot and simmer over low heat until sauce begins to bubble. Stirring frequently.
- Cover and let simmer for 15 minutes, continue to stir occasionally.
Nutrition Facts : Calories 11.2, Fat 0.1, Sodium 165.2, Carbohydrate 2.7, Fiber 0.5, Sugar 2.2, Protein 0.4
More about "jazzy tomato sauce recipes"
43 TOMATO SAUCE RECIPES FOR ALL YOUR PASTA-ADJACENT NEEDS
From bonappetit.com
Estimated Reading Time 5 mins
- Quick Tomato Chicken Curry. The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper.
- Saucy Chicken Puttanesca. Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. View Recipe.
- Fall-Apart Caramelized Cabbage. This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it’s falling-apart tender. View Recipe.
- Tomato-Braised Rotisserie Chicken. Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise. View Recipe.
- One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth. Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.
- Fresh Tomato Eggs in Purgatory with Chickpeas. Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.
- Mussels in Spicy Tomato Broth. Plus mayo bread, because we can. View Recipe.
- Pressure-Cooker Gigante Beans in Tomato Sauce. Gigante beans are our favorites, but almost any bean will be delicious this way. View Recipe.
- Spicy Tomato-Braised Pork With Herbed Polenta. If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.
- Double-Tomato Focaccia. This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.
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